Ingredients for Martha Stewart's White Bean Soup With Sausage And Collards
- Bulk Sausage
- 1 medium onion, chopped
- Collard Greens
- Cannellini Beans
- Coarse Salt
- Pepper
- Red Wine Vinegar
- French Bread
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How to Make Martha Stewart's White Bean Soup With Sausage And Collards
- Brown 1 lb Italian sausage (removed from casings) and 1 medium onion (chopped) in a large saucepan over medium heat. Cook, covered, stirring occasionally, for 8-10 minutes, until fat renders.
- Uncover and continue cooking, stirring occasionally, for another 5-7 minutes, until sausage is browned.
- Add 1 bunch (about 1 lb) collard greens (chopped), 2 (15-ounce) cans cannellini beans (rinsed and drained), and 4 cups water to the pot.
- Season generously with salt and freshly ground black pepper to taste.
- Bring the soup to a boil, then reduce heat to low and simmer for 5-7 minutes, or until the soup slightly thickens and the collards are tender.
- If the soup is too thick, add a little more water to reach your desired consistency.
- Stir in 2 tablespoons red wine vinegar before serving. Garnish with toasted bread slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
22g
Carbs
21g
